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Chicken, cashew and coconut curry
Chicken, cashew and coconut curry
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate your week with a flavorful and hearty Asian curry.
Ingredients:
  • 125.00 ml raw unsalted cashews
  • 2.50 gm ground cinnamon
  • 2 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 18.20 gm peanut oil
  • 1 brown onion, thinly sliced
  • 750g chicken thigh
  • 252.50 gm coconut milk
  • 42.00 gm lemon juice
  • 80g baby spinach
  • Steamed white rice, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan over medium heat, toast cashews until lightly browned for 1 to 2 minutes. Add cinnamon, cumin, turmeric, coriander, and chili. Cook until fragrant for about 1 minute. Remove from heat and let cool slightly. Transfer the mixture to a food processor and finely chop.
  • In a hot pan, sauté onion and garlic until softened, then brown the chicken for 2 to 3 minutes. Add the cashew mixture and stir until the chicken is coated.
  • Lower the heat to medium-high, then pour in coconut milk along with 1/2 cup of cold water. Let the mixture come to a boil. Adjust the heat to low, cover, and let it simmer for 15 to 20 minutes until the chicken is fully cooked. Add lemon juice and spinach, stirring until the spinach wilts (around 1 to 2 minutes). Serve the curry with rice and lemon wedges.

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